When I first tasted quinoa I thought the
health benefits outweighed the taste. I decided this needed to change and
experimented cooking it in flavoured stocks and fruit juices. Here's the result
of one experiment.

Serves 4

2 tbsp olive oil

1 carrot, finely chopped

1 celery stick, finely chopped

1 small onion, finely chopped

120g quinoa

finely grated zest of 1 orange

240ml freshly squeezed orange juice

sea salt and black pepper

25g flaked almonds, lightly toasted

1/2 bunch coriander, finely chopped

1/2 bunch mint, finely chopped

1 avocado, diced into 1cm cubes

shiso sprouts, if available

2 tsp sumac, plus a pinch for garnish

Heat the oil in a medium pan. Add the
carrot, celery and onion and cook over a medium heat until tender. Add the
quinoa and cook for 1 minute while stirring.

Add the orange zest and juice, and bring to
the boil. Reduce to a simmer and cook for 10–15 minutes until the quinoa is
tender and the orange juice has been absorbed. Season with sea salt and pepper.

Leave to cool a little before stirring
through the almonds, coriander, mint, avocado and sumac. Garnish with shiso
sprouts if available and sprinkle with a pinch of sumac.

Variations

• I like to serve this with oily fish, such
as mackerel.

• It’s also delicious served chilled with
prawns or on its own.

• Great with chilli-roasted feta too.

• Try cooking the quinoa in apple juice
instead of orange juice.

(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013- reproduced with permission- Photography by Jonathan Gregson)

When I first tasted quinoa I thought the
health benefits outweighed the taste. I decided this needed to change and
experimented cooking it in flavoured stocks and fruit juices. Here's the result
of one experiment.

Serves 4

2 tbsp olive oil

1 carrot, finely chopped

1 celery stick, finely chopped

1 small onion, finely chopped

120g quinoa

finely grated zest of 1 orange

240ml freshly squeezed orange juice

sea salt and black pepper

25g flaked almonds, lightly toasted

1/2 bunch coriander, finely chopped

1/2 bunch mint, finely chopped

1 avocado, diced into 1cm cubes

shiso sprouts, if available

2 tsp sumac, plus a pinch for garnish

Heat the oil in a medium pan. Add the
carrot, celery and onion and cook over a medium heat until tender. Add the
quinoa and cook for 1 minute while stirring.

Add the orange zest and juice, and bring to
the boil. Reduce to a simmer and cook for 10–15 minutes until the quinoa is
tender and the orange juice has been absorbed. Season with sea salt and pepper.

Leave to cool a little before stirring
through the almonds, coriander, mint, avocado and sumac. Garnish with shiso
sprouts if available and sprinkle with a pinch of sumac.

Variations

• I like to serve this with oily fish, such
as mackerel.

• It’s also delicious served chilled with
prawns or on its own.

• Great with chilli-roasted feta too.

• Try cooking the quinoa in apple juice
instead of orange juice.

(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013- reproduced with permission- Photography by Jonathan Gregson)